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Proposed Thanksgiving Menus - Page 3

post #61 of 72
Quote:
Originally Posted by PeteMcCracken View Post

I cool, strain, and save it for the next time, I get a minimum of 3-4 times before I even thing about disposing it.
 

 


 

We just had a thread about this recently, the consensus is to throw out deep fry oil if it's used for frying proteins. http://www.cheftalk.com/t/67282/what-can-i-do-with-the-cooking-oil-from-fried-chicken

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #62 of 72

I could see refrigerating it for use within a very narrow time frame, but frankly it's a mess to deal with...unless you are frying a whole bunch of um...then it may be worth the effort/cost 

 

cooking with all your senses.....
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cooking with all your senses.....
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post #63 of 72

Crab stuffed Mushrooms in a Shiitake cream sauce, Steam clams and mussels in a lemon butter sauce, Dungeness crab cakes with a Remoulade sauce, My pasture raised grass feed Petite Filet Mignon, Cajun Roasted potatoes, Caesar salad, Grilled vegetables and traditional pumpkin pie for dessert............The Turkey lives to see another day..............

post #64 of 72

just got my 'marching orders' for thanksgiving......sure it will change but the basic menu for 100-120

 

8 roasted turkeys with giblet gravy

cornbread dressing

4 spiral cut hams with brown sugar bourbon glaze

sweet potato souffle

red skinned mashers(i don't have to peel them)

cranberry port sauce and cranberry orange relish

roasted baby carrots(not the culled ones)

green beans with dried cherries, pecans and cabernet balsamic redux

mixed baby greens salad

assorted rolls...i might just make the whipped chestnut butter

pumpkin pie with whipped cream

apple cake with cinnamon glaze

chocolate bourbon pecan pie

lemon mousse with fresh berries

i'm sure i'm forgetting something, but am writing this from memory.....

yesterday was my firsts day back at the ranch...totally new dinner menu and by the time i learn it they will be changing it to their winter menu....working next 10 days straight, so it's back in the saddle for this cowgirl... oy...no, double oy! 

indy,

yes, it's always nice to get invited somewhere for any holiday...doesn't matter if it's a can of beans and warm beer on paper plates or a feast fit for royalty on bone china...it's always just nice to sit at someone else's table...well, unless of course they are completely disfunctional! enjoy your day, whatever you eat.....just listen to good music!!

 

 

 

 


Edited by durangojo - 11/19/11 at 8:03am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #65 of 72
Quote:
Originally Posted by Koukouvagia View Post


 

We just had a thread about this recently, the consensus is to throw out deep fry oil if it's used for frying proteins. http://www.cheftalk.com/t/67282/what-can-i-do-with-the-cooking-oil-from-fried-chicken



 



Quote:
Originally Posted by PeteMcCracken View Post

I cool, strain, and save it for the next time, I get a minimum of 3-4 times before I even thing about disposing it.
 

 

pete, 

i know that you or other chef types would reuse the oil, but i'm talking about what 'real' america does with the oil...bet a buck they don't strain it or save it...bet they just throw it out.....aargh!

joey

kk,

just as an aside, restaurants don't throw out fryer oil after only one use...they strain it and depending on usage, use it again and again for days sometimes......
 

 

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #66 of 72

bet a buck they don't strain it or save it...bet they just throw it out.....aargh!

 

You owe me a buck, Joey! I'm neither a chef nor a professional cook. But I strain and reuse fryer oil. That stuff is too damn expensive to throw out after just one use.

 

 

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #67 of 72

ky,

 you gotta know i'm not talking about you...i thought i said 'real' america, or what i meant to say at any rate....i'm talking about your normal couch potato mentality bubba...goes to the hardware store, picks up a fryer and a big ole tom turkey(not at the hardware store), fills up the fryer with oil, opens a coors lite and has at it.......anyway, we travel in different circles(threads) here at CT you and i and i hardly ever get to say howdy to you anymore...so a big howdy and happy thanksgiving! what are your thanksgiving dinner plans?...

god i hope this doesn't sound all class snooty...it's not meant to be..only that it's just such a waste if all that oil all over the country ends up in the sewer.....okay, let's talk turkey again! or pie....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #68 of 72

what are your thanksgiving dinner plans?...

 

Mostly just to eat myself into a stupor. drinkbeer.gif

 

We were invited to friends this year, so I'm not cooking. Just a pass-around dish. In this case, because our host requested something with sweet potatoes, I adapted by stuffed sweet potato recipe to individual servings made in muffin tins. With 20 expected, that's the only way I could control portion sizes.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #69 of 72

bdl,

haven't heard a peep from you lately...you sick? yeah, the downside of thanksgiving, if there is one, is that the lions' share of the food prep can't be done til a day or two ahead. you can pull the serving platters, polish the silver, press the linens, chill the wine and do the final bit of shopping, but for food prep, the push is the day before.....just a thought about the soup tureen. if you want to use the tureen without actually having to make the soup, perhaps you can use it as a serving vessel for the cornbread dressing...as i said, just a thought. as for the china choice in general, take george for a long walk and it will be changed or modified upon your return.  roll with it...you have enough other work to concern yourself with...don't you?  here's to a sip in the right direction...cheers!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #70 of 72
Thread Starter 

Fun to read everyone else and take time off from obsessing, planning, prepping and shopping.  Sloth has its appeal.  Speaking of procrastination, I owe Margcata a recipe for chestnut stuffing. 

 

It's all true.  The parts about sick (a touch, don't worry), George (the only one who really understands), china patterns (not to mention crystal and/or glass and silver and/or stainless and/or plate choices), disappearing soup, chilling the bubbly too soon.  All of it.  Just fortunate to have people (and pets) to make "poor me" "lucky me."  They know who they are.  Petting, hugs, treats, noodle soup, kisses as appropriate.

 

What can I say but LOL?

 

LOL,

BDL

post #71 of 72

hello all,

i just wanted to share one of my favorite quotes with everyone.....it is from the great Chief Seattle.  i'm not sure if it's because we are staying in a place called 'cochise stronghold' so indian history comes back to mind, or if it's because of thanksgiving, or the condition of the world, or if it's just because it's a great quote from a great man from an even greater speech, or my guess, a bit of each....for whatever the reason, i find it most apropos....happy thanksgiving everyone!

joey

 

this we know

the earth does does not belong to man, man belongs to the earth

this we know

all things are connected like the blood which unites one family

alll things are connected

whatever befalls the earth, befalls the sons and daughters of the earth

we do not weave the web of life, we are merely strands in it

whatever we do to the web, we do to ourselves

 


Edited by durangojo - 11/22/11 at 8:50am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #72 of 72

 

The Anatomy of a Factory Farmed Turkey (INFOGRAPHIC)

The Anatomy of a Factory Farmed Turkey (Infographic)

You know that factory farming is bad, but do you know why? This turkey infographic dishes on details.

headshot-TH.jpg.50x50_q100_crop-smart.jpg  Jaymi Heimbuch  Living / Green Food

turkeys-in-cage.bmp.492x0_q85_crop-smart.jpg

 

However, as most of us prepare to sit down to a giant cooked bird tomorrow, we may wonder exactly how a factory farmed turkey differs from heritage turkeys raised humanely

 

anatomy-genetically-modified-turkeySM.png

 

Ethical Ocean provides us with this info graphic that will either make us thankful we skipped the factory farmed turkey this Thanksgiving, or inspire us to go heritage free-range (or tofurkey) next year.

 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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